The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Chocolate-torrone semifreddo

Homemade ice-cream, sorbet and gelato are real treats. Many can be made without an ice-cream machine. This deep-chocolate semifreddo is a handsome example. Studded with chewy torrone, it's best served simply scooped into cones.

You'll need

400 gm dark chocolate (56% cocoa solids), finely chopped 3 eggs 2 egg yolks 140 gm raw caster sugar 300 ml thickened cream 150 gm sour cream 1 tsp vanilla extract 60 gm torrone, diced (see note) To serve: wafer cones and roasted hazelnuts (optional)


  • 01
  • Melt chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until melted and smooth (2-3 minutes). Set aside.
  • 02
  • Whisk eggs, yolks and sugar in a separate heatproof bowl over a saucepan of simmering water until pale and mixture holds a thick ribbon (6-7 minutes). Transfer to the bowl of an electric mixer, and whisk until thick and cooled to room temperature (4-5 minutes).
  • 03
  • Meanwhile, whisk cream, sour cream and vanilla in a bowl to soft peaks.
  • 04
  • Fold chocolate into egg mixture, then fold in cream mixture to combine. Fold in torrone, spoon into a container and freeze until firm (4-5 hours). Serve scoops in wafer cones and top with hazelnuts.

Note This recipe makes about 2 litres. Torrone is an Italian nougat. It can be hard (duro) or soft and chewy (morbido). We like to use morbido. It's available from delicatessens or you can make your own using our torrone recipe.

At A Glance

Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

Featured in

Mar 2014

You might also like...

Autumn recipes


Tempered chocolate

Braising recipes


Panettone, ricotta and peach cake

Italian recipes


Saltimbocca alla Romana

Fast autumn recipes


Roast lamb loin with couscous and pumpkin

Chocolate recipes


Ditali with broccolini and bread

Apple recipes


Chicken rolled with fontina, prosciutto and sage

Autumn vegetarian recipes


Fried provolone with red wine vinegar

Almond recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.